155
102.9296875
This savory tart is modeled after a version native to Nice in Southern France called Pissaladiere. That one uses anchovies - I sub'd with fresh, in-season asparagus! I also made a whole wheat crust and used vegan butter to boost the fiber and reduce fat. You can actually make this on just about any kind of flatbread, puff pastry or pizza dough. But I think knowing how to make a savory tart dough is a good trick to have up your sleeve because it's easy, inexpensive and the look is quite impressive. By the way, this is what really caramelized onions are - no butter, just time and heat. The sugar and sherry promote that sexy caramel color and add to the sweet-savory flavor (trust me, it's worth the time!) One slice of this tart is a "Good Source" of fiber, vitamin K, thiamin, phosphorus, and magnesium.
156
103.59375
156
103.59375
156
103.59375
156
103.59375
156
111.33542319749
156
103.59375
156
103.59375
156
103.59375
156
103.59375
156
104.87007874016
156
103.59375

French Caramelized Onion Tart

March 3, 2015

appetizer, main, spring, vegan

This savory tart is modeled after a version native to Nice in Southern France called Pissaladiere. That one uses anchovies - I sub'd with fresh, in-season asparagus! I also made a whole wheat crust and used vegan butter to boost the fiber and reduce fat. You can actually make this on just about any kind of flatbread, puff pastry or pizza dough. But I think knowing how to make a savory tart dough is a good trick to have up your sleeve because it's easy, inexpensive and the look is quite impressive. By the way, this is what really caramelized onions are - no butter, just time and heat. The sugar and sherry promote that sexy caramel color and add to the sweet-savory flavor (trust me, it's worth the time!) One slice of this tart is a "Good Source" of fiber, vitamin K, thiamin, phosphorus, and magnesium.
A professional essay writer can tackle any academic subject and can provide you with a high-quality paper in a timely manner. Their experience and expertise in writing will help you boost your grades. Choosing the right writer for your assignment can make all the difference between getting a passing grade and failing your classes. With the right writer, you can enjoy a high-quality essay while avoiding countless hours of stress. The service's writers are available 24/7, so you can always count on a timely delivery of your paper.
You can also opt for a service that can do my paper for me cheaply, but only if you choose one that's reliable. Cheap writing services are unreliable and may not complete your project on time. Therefore, you must choose a reputable service that will do it on time and meets your needs. You may not want to spend too much on a cheap service that will only end up costing you more money in the long run.
If you're worried about plagiarism, consider hiring a research paper writer. You can contact them directly and get a finished paper within minutes. And the best part is, it's legal! As long as you choose a reputable writing company, you'll be safe. They never break the law and deliver non-plagiarized content. Just be sure to check their reputation and sample work before you choose one. Finally, choose a writing company with transparent policies and testimonials from previous clients.
Moreover, you need to ensure that the paper writer you're hiring is reputable and can deliver the type of work you need. There are many freelance writers online that will do the job for you, so you need to be sure that the writer you hire can deliver a quality paper. However, you should also check the online reviews of the company you're choosing before ordering from them. You should order research papers only when you're certain that the service you're choosing will meet your expectations.

Information

Servings: 8
Time: About 35 min active; 2 hrs 20 min total
Price: About $8.60 total; $1.05 per serving
Nutrition (per serving):
Calories: 220.8
Protein: 4g
Fat: 13.5g
Saturated fat: 2.6g
Carbohydrates: 22.9g
Fiber: 3.9g
Sodium: 545.4mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 1/2 tsp salt, divided
  • 1/2 cup unsalted butter (preferably oil-based), cold, diced
  • 1/4 cup cold water
  • 2 1/2 Tbsp EVOO, divided
  • 2 lbs sweet onions, sliced thin
  • 2 tsp sugar
  • 1/4 cup sherry, vegetable broth or water
  • 1/4 lb asparagus spears, trimmed and cut into 2" lengths
  • 1/4 cup pitted nicoise olives

Preparation

  1. In the bowl of a food processor, pulse the flour and 1 tsp salt together. Add diced butter and pulse until you have coarse crumbs.
  2. With the motor running, pour the cold water through the spout until the dough just comes together. Pour out onto the counter and knead until it just comes into a ball. Flatten into a 1-2" disc, cover with plastic and refrigerate at least one hour.
  3. Preheat oven to 375 degrees F.
  4. In a large skillet with tall sides (called a sautoir), heat 2 Tbsp EVOO over medium heat. Add onions and cook 20 minutes until they are all translucent and beginning to brown, stirring occasionally.
  5. Turn the heat to medium-low and add the sugar. Cook another 40 minutes until they are caramel colored (not browned). Add remaining 1/2 tsp salt and deglaze with the sherry to pull all the great fond from the bottom of the pan and to enhance the flavor. Remove from the skillet.
  6. Remove the dough from the fridge and roll it out onto a lightly floured surface. You want to use as little flour as possible and work it as little as possible. With each roll of your rolling pin, turn the dough a quarter turn to promote the formation of a circle.
  7. When the dough is 2-3" larger than your tart pan, roll it onto the rolling pin and then out into the cooking sprayed-lightly floured pan.
  8. First, lift the excess dough up while you push it down into the edges of the pan. then go back and press against the walls of the pan to secure it. Trim the excess dough by rolling the pin over the top to cut it off.
  9. "Dock" the dough by pricking it several times with a fork. Line the pan with parchment paper (or foil) and fill it with beans. This will keep the tart in place as you pre-bake it (called blind baking).
  10. Blind bake for 15 minutes. Remove from the oven and then remove the parchment and beans. You can reuse the beans an infinite number of times to blind bake so save them!
  11. Meanwhile, after the onions are done add the asparagus to the onion skillet, cover and cook 3-4 minutes until slightly softened. Remove from heat.
  12. To assemble, brush the remaining 1/2 Tbsp EVOO over the crust. Then spread the onions evenly over top, and arrange the asparagus spears in a criss-cross line pattern. Place an olive in each "box."
  13. Bake 30 minutes. Let cool 5-10 minutes before removing from the pan, cutting and serving. This tart can be served hot or at room temperature.

Leave a Reply

Your email address will not be published.